Oat Bran Muffins

"This is not OATMEAL, but oat BRAN muffins. I have made these for about five years now, and I really love them. They are great made with cinnamon or cranberry applesauce, as well as plain applesauce. My daughter loves them and I hope you will enjoy them, too!"

Most Helpful Positive Review

Feb 13, 2006

I love this recipe. I have made the following modifications. I used whole wheat flour instead, 1.5 cup of applesauce, 2 tablespoons of oil, 1/2 cup of chocolate chips, and 1/2 teaspoon of vanilla extract.

Most Helpful Critical Review

Mar 06, 2008

I am not sure why these muffins tasted very very - I followed the recipe to the tee but added a bit of cinnamon. I think they tasted like they had too much baking powder or soda in them which I would reduce if I was to try this recipe again.

We LOVE this recipe. We use a doubled version of this recipe and make it at least once a week, and freeze them, leaving out 4-6 to eat immediately :) Then each day, we take a few out. They defrost on their own in probably 1/2 hour or so, but 20 second in the microwave makes it even faster. In any case, they taste fresh baked.
We also like to add 1 cup of chopped walnuts (not too finely chopped) and recently my wife has taken to adding 1 1/2 cups of raisins.
Another variation is that we have taken to greasing a cookie sheet and putting a tablespoon glob and making big "cookies" out of them, and they actually are more convenient to eat.
I can't say enough good things about this recipe. It's just the best. Well worth the effort, especially if you're like me, and just like the idea of having a good tasting source of roughage in your diet. And they are so easy to eat on the go.

The first time I made these muffins I thought they were too salty and a bit dry. The second time I made them I reduced the baking soda and baking powder to 1 teaspoon each, increased the oil to 1/3 of a cup and added a cup of blueberries. Turned out perfect. It is VERY important to let the ingredients sit for at least 10 minutes to allow the oat bran to soften.

I've made these several times and they always come out good. I usually substitute wheat flour for at least half of the all-purpose flour. To enhance the flavor I add 1 tsp cinnamon and vanilla. I've also substituted yogurt for the applesauce with good results.

These muffins were tasty, but I change a few things to get them the way I wanted. I increased this recipe by 50% but still made 12 muffins: just regular sized. I also used 1/4 tsp. cinammon to the mix, as well as only 1/3 the oil and 1 cup low fat vanilla yogurt with 1/4 cup applesauce for the liquid. This made them very moist. Finally, I added the raisins and also the cinammon sugar as the author suggested, and they were delicious. I might addd a little more brown sugar than the recipe calls for. They were not very time consuming and baked quickly.

Very good recipe. However, I followed past reviewers advice to change it a bit. I used 1.5 cups whole wheat flour (no bleached flour), 1.5 cups applesauce, .5 cups splenda, reduced brown sugar to .25 cups, added 2 tsp cinammon, 1 tsp vanilla, 5 tablespoons veg oil and 1.5 cups of chopped granny smith apples. They came out moist, not too dense and very tasty. My family likes cinammon, so I think I may add another tsp next time.

I made only two changes; I used light brown sugar because that was all I had and I used melted butter instead of vegetable oil only because I'm low on oil right now. The applesauce I used was my own homemade applesauce that was seasoned with homemade apple pie spice. To add a little "something", I threw in a half cup of organic raisins that I soaked in hot unsweetened chai for 20 minutes (I drained and patted them dry a bit before doing so). My muffins turned out really moist, perfectly sweet and with me using the spiced applesauce and raisins, that added a really nice touch. The kids loved these. If you don't use a cinnamon-spiced applesauce, I think you should. These muffins need a little oomph.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.